Posted by laurabs on Dec 29, 2007 · Member since Jul 2006 · 2610 posts
I just picked up my copy of Vegan Cupcakes Take Over the World! I'm so excited... what should I try first?
Posted by humboldt_honey on Aug 10, 2009 · Member since Feb 2007 · 12529 posts
I want to make the coconut lime cupcakes as a cake, not cupcakes. By about how much should I adjust my baking time? Are there any other considerations I've overlooked? Like, do I need to adjust the temperature, too?
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Posted by faunablues on Aug 10, 2009 · Member since Aug 2003 · 9655 posts
I made the red velvet recipe as a whole cake, baked at the same temperature, for about 30-33 minutes. It works out fine.
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Posted by faunablues on Aug 10, 2009 · Member since Aug 2003 · 9655 posts
Lemon macadamia cupcakes (lemon buttercream) These were pretty mild (both the lemon and macadamia part). Went stale fast. In sum, just ok. Hazelnut Cupcakes I liiike these. The cupcake itself comes out kind of more muffiny than anything, but the mousse makes it a cupcake - really rich and decadent. The hazelnut flavor isn't super strong, but then again I was using hazelnut syrup rather than liquer. Pumpkin Chocolate Chip Cupcakes Perfect. Just perfect. People think pumpkin + chocolate is weird, and this shows them that they're wrong. These also rise perfectly. Cappuccino Cupcakes I tried these once and was totally unsatisfied (I did some weird fraction of the recipe and subbed the instant espresso though), but this time they were muuuch better. I was afraid the coffee flavor would be too strong, but it wasn't. But the creme and the cupcake had the perfect balance for coffee flavor, though a bit too sweet for me.
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Posted by nmpixie on Aug 10, 2009 · Member since Jan 2008 · 1243 posts
I made the gingerbread cupcakes for work. They had great flavor. They definitely need to be adjusted for high altitude, and they came out really oily. The tinfoil wrappers were soaked through, and everyone got greasy. I will make them again, but try it with less oil.
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Posted by humboldt_honey on Aug 11, 2009 · Member since Feb 2007 · 12529 posts
Thanks for your help, fb. I got to work this morning and my co-worker said his wife was going to make the cake, instead. Figures. Last night I bought coconut extract and 16 limes.
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Posted by Camillus on Aug 11, 2009 · Member since May 2007 · 1009 posts
Gee, I guess you'll just have to make it for yourself, and perhaps send some to Cammy. Too bad! :-D
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Posted by JessaCita on Aug 11, 2009 · Member since Nov 2006 · 1808 posts
I made a variation of the Maple Cupcakes last night, so they turned out more like "French Toast Cupcakes." They were fucking amazing. SO GOOD.
I can't wait to get home from work to have another.
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Posted by humboldt_honey on Aug 11, 2009 · Member since Feb 2007 · 12529 posts
I described the cupcakes to my co-worker and he tried to suggest that I should make them anyway for work. But no. Plus, I committed them to my friend. She's to have a house party and I'm to bring my Vitamix and coconut lime cupcakes.
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Posted by humboldt_honey on Aug 11, 2009 · Member since Feb 2007 · 12529 posts
I made a variation of the Maple Cupcakes last night, so they turned out more like "French Toast Cupcakes." They were fucking amazing. SO GOOD.
How did you vary it?
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Posted by humboldt_honey on Aug 13, 2009 · Member since Feb 2007 · 12529 posts
So, the coconut lime cake is back on, but for something different. I wasn't sure about the frosting so I made a little bit of it. I'd go with all shortening and no butter. The butter competes with the lime in a not good way. A very not good way.
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Posted by JessaCita on Aug 13, 2009 · Member since Nov 2006 · 1808 posts
I made a variation of the Maple Cupcakes last night, so they turned out more like "French Toast Cupcakes." They were fucking amazing. SO GOOD.
How did you vary it?
I added 2 tsp. cinnamon, a little almond extract (like 1/4 tsp.), and used a different maple frosting than the one in the book (I really don't care for the taste of soy milk powder, so I didn't want to use that one!).
Frosting I used, from the Bake & Destroy blog (addition of vanilla is mine): -6 Tbsp. Earth Balance -6 Tbsp. EB shortening -2 Tbsp. maple syrup -1/2 tsp. maple extract -1/4 tsp. vanilla extract -2 c. powdered sugar, sifted -Pinch salt
---> Beat the butter & shortening until light & fluffy. Add the liquid ingredients, then add the sugar & salt. Beat until thoroughly combined.
I actually made a double batch of these (after my single batch the other day...), and brought them into work today. I called them French Toast Cupcakes, and everyone loved them! I also put candied walnuts & pecans on top (suggested in VCTOTW), and they were an awesome addition!
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Posted by humboldt_honey on Aug 14, 2009 · Member since Feb 2007 · 12529 posts
Thanks, jc
I made two layers of coconut lime cake. For the first layer I used some extra shortening to grease the cake pan. It stuck furiously. The second time I sprayed a quintuple amount of olive oil on the pan and the cake came out fine. I cooked it at 350 F for 40 minutes.
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Posted by Saskia on Aug 18, 2009 · Member since Jan 2007 · 1976 posts
Is it better to use the light or regular coconut milk for the Mexican Hot Chocolate cupcakes?
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Posted by ponycakes on Aug 18, 2009 · Member since Jul 2007 · 1491 posts
Saskia, I've never made the Mexican Hot Chocolate cupcakes, but I have made other ones calling for coconut milk. My mom always buys the lite kind, so that's what I've used, and I've never had a problem. Don't forget to leave a review when you make them!! I think these are next on the list for me..
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Posted by VeganJ on Jan 20, 2010 · Member since Nov 2009 · 16 posts
I've Never had Any of my cupcakes come out bad from this book...Freaking Awesome Stuff!!!
But, I must admit that sometimes (Don't hate me!!!), when I just need to hurry I use Cherrybrook stuff. It is good, but making them from scratch out of this book blew some of My Friends away...
Age Old Question, Coupled with Face of Amazement!
"These are Vegan?"
"Um...I only do Vegan, so Yeah..."
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Posted by ktkimmle on Mar 17, 2010 · Member since Nov 2009 · 409 posts
I'm not sure of this question has been asked on this threat, but has anyone tried to make these recipes into a cake? And if so, how did it turn out? Something about a Rum Raisin Cake excites me ^-^
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Posted by Allychristine on Mar 17, 2010 · Member since Dec 2007 · 15438 posts
I'm not sure of this question has been asked on this threat, but has anyone tried to make these recipes into a cake? And if so, how did it turn out? Something about a Rum Raisin Cake excites me ^-^
Did you see the list: http://vegweb.com/index.php?topic=26115.0 ? No one has mentioned making the rum raisin cupcakes into cake, but I know several people have made cakes out of the recipes (myself included). I think I've made at least one into a cake, and it's always worked fine.
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Posted by JessaCita on Mar 17, 2010 · Member since Nov 2006 · 1808 posts
I made the Chocolate Stout Cupcakes last night, and topped them with a whiskey-laced chocolate frosting - and they're soooo good. I tried making the crumb topping in the book, but I funked something up because the crumbs got way too wet & not "crumby." At any rate, the cakes are fantastic!!
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Posted by nmpixie on Mar 18, 2010 · Member since Jan 2008 · 1243 posts
I made the Banana Split Cupcakes. They were good, the better was delicious! They were ugly, though, without the frosting, so you'd have to frost them to give them away. They came out greasy, too. A lot of the cupcakes in this book do. Maybe it's the altitude difference? Does anyone else have this problem of them being oily?
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Posted by Allychristine on Mar 18, 2010 · Member since Dec 2007 · 15438 posts
I made the Banana Split Cupcakes. They were good, the better was delicious! They were ugly, though, without the frosting, so you'd have to frost them to give them away. They came out greasy, too. A lot of the cupcakes in this book do. Maybe it's the altitude difference? Does anyone else have this problem of them being oily?
I know thhf had that problem with the crimson velveteen.
I want to make the coconut lime cupcakes as a cake, not cupcakes. By about how much should I adjust my baking time? Are there any other considerations I've overlooked? Like, do I need to adjust the temperature, too?
I made the red velvet recipe as a whole cake, baked at the same temperature, for about 30-33 minutes. It works out fine.
Lemon macadamia cupcakes (lemon buttercream)
These were pretty mild (both the lemon and macadamia part). Went stale fast. In sum, just ok.
Hazelnut Cupcakes
I liiike these. The cupcake itself comes out kind of more muffiny than anything, but the mousse makes it a cupcake - really rich and decadent. The hazelnut flavor isn't super strong, but then again I was using hazelnut syrup rather than liquer.
Pumpkin Chocolate Chip Cupcakes
Perfect. Just perfect. People think pumpkin + chocolate is weird, and this shows them that they're wrong. These also rise perfectly.
Cappuccino Cupcakes
I tried these once and was totally unsatisfied (I did some weird fraction of the recipe and subbed the instant espresso though), but this time they were muuuch better. I was afraid the coffee flavor would be too strong, but it wasn't. But the creme and the cupcake had the perfect balance for coffee flavor, though a bit too sweet for me.
I made the gingerbread cupcakes for work. They had great flavor. They definitely need to be adjusted for high altitude, and they came out really oily. The tinfoil wrappers were soaked through, and everyone got greasy. I will make them again, but try it with less oil.
Thanks for your help, fb. I got to work this morning and my co-worker said his wife was going to make the cake, instead. Figures. Last night I bought coconut extract and 16 limes.
Gee, I guess you'll just have to make it for yourself, and perhaps send some to Cammy. Too bad! :-D
I made a variation of the Maple Cupcakes last night, so they turned out more like "French Toast Cupcakes." They were fucking amazing. SO GOOD.
I can't wait to get home from work to have another.
I described the cupcakes to my co-worker and he tried to suggest that I should make them anyway for work. But no. Plus, I committed them to my friend. She's to have a house party and I'm to bring my Vitamix and coconut lime cupcakes.
I made a variation of the Maple Cupcakes last night, so they turned out more like "French Toast Cupcakes." They were fucking amazing. SO GOOD.
How did you vary it?
So, the coconut lime cake is back on, but for something different. I wasn't sure about the frosting so I made a little bit of it. I'd go with all shortening and no butter. The butter competes with the lime in a not good way. A very not good way.
I made a variation of the Maple Cupcakes last night, so they turned out more like "French Toast Cupcakes." They were fucking amazing. SO GOOD.
How did you vary it?
I added 2 tsp. cinnamon, a little almond extract (like 1/4 tsp.), and used a different maple frosting than the one in the book (I really don't care for the taste of soy milk powder, so I didn't want to use that one!).
Frosting I used, from the Bake & Destroy blog (addition of vanilla is mine):
-6 Tbsp. Earth Balance
-6 Tbsp. EB shortening
-2 Tbsp. maple syrup
-1/2 tsp. maple extract
-1/4 tsp. vanilla extract
-2 c. powdered sugar, sifted
-Pinch salt
---> Beat the butter & shortening until light & fluffy. Add the liquid ingredients, then add the sugar & salt. Beat until thoroughly combined.
I actually made a double batch of these (after my single batch the other day...), and brought them into work today. I called them French Toast Cupcakes, and everyone loved them! I also put candied walnuts & pecans on top (suggested in VCTOTW), and they were an awesome addition!
Thanks, jc
I made two layers of coconut lime cake. For the first layer I used some extra shortening to grease the cake pan. It stuck furiously. The second time I sprayed a quintuple amount of olive oil on the pan and the cake came out fine. I cooked it at 350 F for 40 minutes.
Is it better to use the light or regular coconut milk for the Mexican Hot Chocolate cupcakes?
Saskia, I've never made the Mexican Hot Chocolate cupcakes, but I have made other ones calling for coconut milk. My mom always buys the lite kind, so that's what I've used, and I've never had a problem. Don't forget to leave a review when you make them!! I think these are next on the list for me..
I've Never had Any of my cupcakes come out bad from this book...Freaking Awesome Stuff!!!
But, I must admit that sometimes (Don't hate me!!!), when I just need to hurry I use Cherrybrook stuff.
It is good, but making them from scratch out of this book blew some of My Friends away...
Age Old Question, Coupled with Face of Amazement!
"These are Vegan?"
"Um...I only do Vegan, so Yeah..."
I'm not sure of this question has been asked on this threat, but has anyone tried to make these recipes into a cake? And if so, how did it turn out? Something about a Rum Raisin Cake excites me ^-^
I'm not sure of this question has been asked on this threat, but has anyone tried to make these recipes into a cake? And if so, how did it turn out? Something about a Rum Raisin Cake excites me ^-^
Did you see the list: http://vegweb.com/index.php?topic=26115.0 ?
No one has mentioned making the rum raisin cupcakes into cake, but I know several people have made cakes out of the recipes (myself included). I think I've made at least one into a cake, and it's always worked fine.
I made the Chocolate Stout Cupcakes last night, and topped them with a whiskey-laced chocolate frosting - and they're soooo good. I tried making the crumb topping in the book, but I funked something up because the crumbs got way too wet & not "crumby." At any rate, the cakes are fantastic!!
I made the Banana Split Cupcakes. They were good, the better was delicious! They were ugly, though, without the frosting, so you'd have to frost them to give them away. They came out greasy, too. A lot of the cupcakes in this book do. Maybe it's the altitude difference? Does anyone else have this problem of them being oily?
I made the Banana Split Cupcakes. They were good, the better was delicious! They were ugly, though, without the frosting, so you'd have to frost them to give them away. They came out greasy, too. A lot of the cupcakes in this book do. Maybe it's the altitude difference? Does anyone else have this problem of them being oily?
I know thhf had that problem with the crimson velveteen.
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